CHICKEN AND TORTILLA SALAD

Chicken and Tortilla Salad image

Number Of Ingredients 13

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1/2 cup corn oil or canola oil
4 (6- to 7-inch) corn tortillas, cut into 1/4-inch thick strips
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 cups washed and dried torn lettuce salad greens, such as romaine, red or green leaf, or a mix
1/4 cup loosely packed chopped fresh cilantro
1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried oregano (Mexican variety preferred)
1 tablespoon unseasoned rice vinegar
3 tablespoons olive oil
1 large tomato, cut into 1/2-inch dice
1 large avocado (Hass variety preferred), cut into 1/2-inch dice
2 jarred pickled jalapeño peppers (en escabeche), seeded, veins removed, and cut into very thin strips

Steps:

1. In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown. Drain on paper towels. Reserve. 2. Pour out all but about 2 tablespoons of the oil used to fry the tortillas. In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total. Season with salt and pepper. Transfer the chicken to a cutting board and let stand for about 5 minutes. Cut the cooled chicken into thin strips. 3. Put the greens, cilantro, and oregano in a large bowl. Add the vinegar, oil, and salt, or to taste. Toss to coat the greens. Add the tomato, avocado and jalapeño strips. Toss gently to mix. Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad. 4. Divide the salad among 4 large plates. Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads. Scatter the tortilla strips on top of each salad. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves